gobujo
Procured to drink at an inn on a trip to Kisoji
Japanese>English
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gobujo
MIYASAKA is a series of sake brewed by Masumi's Miyasaka Brewery that expresses the flavor of each sake rice variety by taking advantage of the characteristics of the No. 7 yeast, which reflects the individuality of the rice. This is Aizan, a rare variety of sake grown in one area of Hyogo Prefecture. Purchased by the bottle.
First served cold. Sourness with a hint of sweetness. It was a little gassy only when the bottle was first opened. It seems to be a sake with a strong flavor.
Japanese>English
gobujo
I found kawachikwa (hamo peel) on a business trip, which was rare, so I paired it with hiyaoroshi.
Japanese>English
gobujo
Jacketed sake. It seems to be a sake created by United Arrows in collaboration with Senkou.
It is said to be made sweet and sour like a ripe fruit. Sweet and sour? Well, what do you think?
Rice polishing ratio 90%, alcohol 14%.
Japanese>English
gobujo
This is a limited edition autumn sake sold with such a tag, although it does not say hiyaoroshi on the label. Along with this year's Nabe No. 1. It is neither spicy nor sweet, and moderately easy to drink.
Japanese>English
gobujo
I hear it's made from a traditional sake yeast yeast yeast yeast. It somehow makes me feel better: ⤴️
The label on the back says it tastes better heated, but today I chilled it. It's very dry!
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gobujo
スシローで
gobujo
Always pick up fried rice cakes.
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gobujo
I totally like Daishichi. It has a thicker feel to it.
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gobujo
Sake in a can on the shinkansen on the way back from Jomo Kogen
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gobujo
Drink comparison set in Minakami.
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gobujo
At Kikuhime, we firmly believe that the true taste of sake comes from Yamahai brewing.
Ah, it certainly tastes like sake.
Japanese>English
gobujo
Dry. I drank it chilled, but I think it would be better heated.
Japanese>English
gobujo
甘めの酒
